Experimental studies on the effect of airflow on oven temperature and product qualities in cake baking process

• Main Authors: Mohamad Shahapuzi, Nur Syafikah, Taip, Farah Saleena, Ab. Aziz, Norashikin, Ahmedov, Anvarjon
• Format: Conference or Workshop Item
• Language: English
• Published: Faculty of Engineering, Universiti Putra Malaysia 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/50705/1/_TechnicalPapers_CAFEi2012_211.pdf; http://psasir.upm.edu.my/id/eprint/50705/; http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_211.pdf

Convection oven offers a uniform heating process by increasing airflow and circulating air inside oven chamber has overcome the static air and dominant radiant heat that encounter in conventional oven. Consequently uneven cooking and surface browning on the product can be avoided. Therefore, the pur...